Greg DuPree
Prep Time
30 Mins
Total Time
8 Hours
Serves 6 (serving size: about 1 1/3 cups)

This heaped platter wouldn’t be out of place at a picnic on a hot day, but it’s so satisfying on winter nights, too. The shrimp picks up plenty of acid and heat with a gentle pickle of citrus, crushed red pepper, and garlic. The warm potatoes, crunchy fennel, and celery slices make it a meal. If you don’t have 1-quart containers, you can pickle the mixture in a covered bowl or two large ziplock bags, turning occasionally.

How to Make It

Step 1

Bring a large saucepan filled with water to a boil over medium-high. Add shrimp; cook 2 minutes or just until pink. Drain; plunge shrimp into a bowl of ice water. Let stand 5 minutes; drain.

Step 2

Combine vinegar, lemon juice, olive oil, salt, and sugar in a large bowl, stirring until sugar dissolves. Add shrimp, onion, and next 7 ingredients (through fennel bulb); toss to coat. Divide shrimp mixture between 2 (1-quart) containers. Cover and refrigerate 8 hours or overnight.

Step 3

Bring a large saucepan filled with water to a boil over medium-high. Add potatoes; cook 15 minutes or until tender. Drain. Let stand 15 minutes; cut in half.

Step 4

Pour both containers of shrimp mixture through a fine-mesh sieve over a bowl; reserve 1/3 cup pickling liquid. Remove garlic and bay leaves; discard. Chop reserved fennel fronds to equal 2 tablespoons. Combine potatoes, shrimp mixture, reserved 1/3 cup pickling liquid, fennel fronds, celery, and celery leaves in a large bowl; toss. Arrange shrimp mixture on a platter.

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